Gluten-Free Lobster Fried Rice
Elevate your fried rice game with this irresistible Gluten-Free Lobster Fried Rice recipe! Loaded with tender, succulent lobster tail, fluffy rice, and vibrant veggies like sweet peas, carrots, and green onions, this dish strikes the perfect balance of flavor and texture. The aromatic foundation of garlic, ginger, and sesame oil infuses every bite with savory depth, while gluten-free soy sauce ties it all together for a worry-free meal. Ready in under an hour, this recipe is a show-stopping option for a weekday indulgence or a special dinner. Healthy, satisfying, and packed with bold flavors, it’s a seafood lover’s dream that’s as quick to make as it is to impress.
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Recipe Information
Ingredients
- 2 whole lobster tail
- 2 cups rice
- 4 cups water
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 medium, diced carrot
- 3 stalks, chopped green onions
- 1 cup frozen peas
- 2 cloves, minced garlic
- 1 teaspoon, minced ginger
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Begin by cooking the rice. Rinse the rice under cold water until the water runs clear. In a pot, bring 4 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and set aside to cool completely.
Bring a pot of water to a boil, then carefully add the lobster tails. Cook for about 6-8 minutes or until the shells turn bright red and the meat is cooked through. Remove the lobster tails from the water, let them cool, then split and extract the meat. Cut the lobster meat into bite-sized pieces and set aside.
In a large wok or skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once hot, pour in the beaten eggs and scramble until fully cooked. Transfer the scrambled eggs to a plate and set aside.
Add the remaining tablespoon of vegetable oil to the same wok. Add the minced garlic and ginger, stir-frying until fragrant, about 30 seconds.
Add the diced carrot and cook for 2-3 minutes until slightly softened. Stir in the chopped green onions and frozen peas, cooking for another 2 minutes until heated through.
Add the cooked rice to the wok. Break up any clumps with a spatula and stir-fry the rice with the vegetables for 2 minutes.
Drizzle the gluten-free soy sauce and sesame oil over the rice. Add the cooked lobster and scrambled eggs back into the wok. Stir everything together, ensuring the rice is evenly coated with the sauce.
Season with salt and pepper, adjust to taste. Continue to cook for an additional 2-3 minutes until everything is well mixed and heated through.
Transfer the lobster fried rice to a serving dish and serve immediately. Enjoy your delicious gluten-free meal!
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 28.7 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 6347 mg | 276% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 12.8 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 537 mg | 41% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1519 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
